1. Put drained chickpeas in a pot filled with water. Be sure the chickpeas are completely covered. Pour 3 T of extra virgin olive oil on top. Bring to a boil over medium head. Add bay leaves and continue to boil for about 30 minutes, adding more water if needed to keep the chickpeas covered.

3. Pour the tomato mixture into the pot of chickpeas and cook for an addition 45 minutes on medium-low heat. Check on the pot occassionally and add more water if needed. If time allows, this sauce can continue to cook longer to enhance the flavors.

4. Add the cup of cavatelli pasta to the pot and allow it to cook until the pasta is your desired tenderness. Again, add more water if needed.

5. Ladle the stew into bowls and serve with a generous a mount of grated Pecorino Romano cheese (adding salty, creamy flavor) and crushed red pepper for a bit of a kick.

6. Serve with thick slices and bread and a glass of Italo Cescon Cabernet. The complex and well-balanced taste of the Cabernet will enhance the rustic flavors of the dish.